Zucchini Patties

Zucchini Patties

Even if you’re not a zucchini fan, I know you’re still going to love these. These were a huge hit when I made them. My daughter as well as husband (who isn’t found of Zucchini) loved them.

It’s also a great way to get your kids to eat some more vegetables. These are ideal to serve with a tapas dish or as an appetizer. Serve these delicious cookies with a soft dill sauce to give it that finishing touch.

What do you need?

• 3 medium zucchini
• 140 gr (5 oz) chredded mozzarella
• 50 gr (2 oz) Parmesan cheese
• 100 gr ( 4 oz) breadcrumbs (I used panko)
• 100 gr (4 oz) flour
• 1 onion finely chopped
• 2 tablespoons of fresh dill, finely chopped
• 2 eggs, beaten loose
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
• Olive Oil for baking

How to make it?

In a large bowl, place paper towels on the bottom. This is for sucking up the moisture that comes out of the zucchini.

Grate the zucchini and place it on the paper towels, also dab the top with a paper towel. The more moisture you can absorb, the better.

Add the mozzarella, the Parmesan cheese, bread crumbs, flour, onion, fresh dill, egg and pepper and salt to the grated Zucchini.

Mix together with your hands. You should be able to make balls that you can flatten into biscuits with a thickness of 1-2 cm. If this fails and the cookies fall apart. Then your dough is still too moist and you have to add some flour and breadcrumb.

Bake the zucchini biscuits in a pan. Do not place them too close together so the moist can evaporate. So don’t bake them all in one pan.

Serve them warm with a dill sauce.

Bon Appetit!

TIP: You can also reheat these cookies. Put them in an oven at 150 ° C for 10 minutes and they are again delicious to eat hot.